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Arrabbiata Sauce

Ingredients:

  • 1 (28-ounce) can organic whole, peeled San Marzano tomatoes (with juices)
  • 1/4 cup olive oil
  • 6-8 cloves garlic, pressed through garlic press
  • 1 teaspoon crushed red pepper (adjust to taste)
  • 1 tablespoon tomato paste
  • 1/4 cup white wine (optional)
  • Salt and black pepper
Optional additions:
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes

Instructions:

  1. Process tomatoes: In a food processor, pulse tomatoes until fairly smooth, with some chunky texture.
  2. Sauté garlic: Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Sauté for 1-2 minutes, or until fragrant.
  3. Add tomato paste and wine: Stir in tomato paste and white wine (if using). Simmer for a few minutes.
  4. Combine tomatoes and sauce: Add processed tomatoes to the skillet. Season with salt and pepper. Bring to a simmer.
  5. Simmer: Reduce heat to low, cover, and simmer for 20 minutes, or until thickened.
  6. Optional additions: Stir in chopped basil, Parmesan cheese, oregano, or additional red pepper flakes for added flavor.

Tips:

  • For a smoother sauce, process the tomatoes longer in the food processor.
  • For a spicier sauce, add more crushed red pepper flakes or a pinch of cayenne pepper.
  • To add depth of flavor, roast the garlic cloves before pressing them.
  • Serve with your favorite pasta, grilled chicken, or shrimp.
  • Store leftovers in the refrigerator for up to a week or in the freezer for up to 3 months.

Enjoy your delicious and flavorful Arrabbiata Sauce! 

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